Vanilla Speculaas
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These vanilla speculaas cookies are one of my favorite quick treats to whip up when I'm craving something warm and aromatic. The whole recipe comes together in under an hour, making it perfect for busy weeknights or unexpected guests. I love that the warm spices like cinnamon and ginger not only taste incredible but also provide natural anti inflammatory benefits. The best part? You probably have most of these ingredients already in your pantry, so there's no need for an expensive shopping trip. Just mix, bake, and enjoy the cozy aroma filling your kitchen in about 25 minutes.
Ella x
Ingredients
- 500all-purpose flour
- 25 gbaking powder
- 10 gbaking soda
- 10 gsalt
- 250 gunsalted butter
- 300 ggranulated sugar
- 150 gbrown sugar
- 4 egglarge eggs
- 10 mlvanilla extract
- 30 gground cinnamon
- 20 gground ginger
- 10 gground cloves
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a parchment paper for easy cleanup.
- 2
Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
Tip: Mix well to combine.
- 3
In a large bowl, cream together butter and sugars until light and fluffy.
Tip: Use an electric mixer for faster results.
- 4
Beat in eggs one at a time, then stir in vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the dry ingredients until a dough forms.
Tip: Don't overmix, or the cookies will be tough.
- 6
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: Chill the dough to allow the flavors to meld.
- 7
On a lightly floured surface, roll out the dough to about 1/2 inch thickness.
Tip: Use a rolling pin to achieve even thickness.
- 8
Cut into desired shapes using a cookie cutter.
Tip: You can also use a glass or a knife to cut the cookies.
- 9
Place the cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Tip: Don't overcrowd the baking sheet, or the cookies will spread too much.
- 10
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies during the last 2 minutes of baking, as they can go from perfectly cooked to burnt quickly.
- 11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Let the cookies cool completely before storing them in an airtight container.
- 12
Dust with confectioner's sugar before serving.
Tip: This adds a nice touch to the cookies, but feel free to omit if you prefer.
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